Soft sea tangled gathered in April ~ May is preserved with salt for wrapping and the one gathered in mid of June and August is produced as a sea tangle.

Gungjung Gijang Sea tangle is made with the raw seaweed gathered in the best season and dried in the 100% sun. Therefore it has rich taste and smell, sweet taste and plenty of fibrous material.
It is prepared by cutting conveniently the sea tangle which is dried in the 100% sun and has plenty fibrous materials.
It is the natural flavoring matter and used to make a soup and pot stew for seasoning. It will be used as fried piece or wrap.
If you make a brown seaweed soup by referring to "Delicious Cuisine", you can feel deep taste.

If you refer to "Delicious Cuisine" of our site, you can make various foods.
We will update many cooking information continuously.

Let's be in raptures of spring smell

We all have our own smell. It is bad or sweet. The smell in one day of young age coming with wind makes tired person sad or missing his lovely life in old times. A hero of novel <Nostalgia> offers all his things to make that smell. Let's make the accompaniment with fresh-smell vegetables in a day smelling cherry blossoms. Let's drink under the flower shade.

Ingredients

100g radish, 2 sheet sea tangle, 100g crab flesh, 100g cucumber, 2 spoon garnish, 1 spoon salt , 1 tea spoon sugar (sauce : soy sauce•garnish• 1 spoon tasted water, 1/2 tea spoon salt, 1 tea spoon salt )

Direction

1. Cut a radish in 5cm x 10cm size and preserve with garnish, salt and sugar for 1 hour.
2. Cut sea tangle same size as a radish and soak. Cut a cucumber like bar shape.
3. Lay down sea tangle on a radish, put crab flesh and cucumber and roll them. Cut it in a proper size. Eat with the sauce.(In case not well-dried, wrap with it for 30 minutes)